RIBEYE STEAK

1(24-ounce) 2-inch-thick rib-eye

steak, at room temperature Kosher salt and freshly ground black

pepper to taste

1 tablespoon canola oil

3 tablespoons of unsalted butter

3 garlic loves, crushed

3 sprigs fresh thyme

2 sprigs of fresh rosemary

Using paper towels, pat the sides of the steak dry; Generously season with 11/4 teaspoon salt and 1/2 teaspoon warmth a medium cast-iron frying pan on

about 2-3 min ; Adding canola oil.

Place the steak in the center of the skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes. Reduce the heat to medium-low. Pushing steak to side of pan; Add the butter, garlic, thyme, and rosemary to the opposite side of the skillet, tilting the pan toward the butter and cooking it until the butter is frothy, about 30 seconds to minute. Working with caution, pour the butter over the steak for l-2 minutes, turning it over once, until the internal temperature reaches 120 degrees Fahrenheit for medium rare, or until the desired softness. Permit it rest 16 min prior cutting.

Enjoy!